Best White Pineapple Cake

Steps

• 
  
  

  1. Carefully separate chicken egg whites from yolks. Using a mixer, whip egg whites to a lush foam.
  
• 
  
  

  2. Then, gradually add sugar (75 g) to the egg whites and continue to whip them at the maximum mixer speed to stable peaks.
• 
  
  

  3. Combine yolks with the remaining sugar (75 g).
• 
  
  

  4. Whip the mixture at the maximum speed of the mixer until a lush and light mass is obtained.
• 
  
  

  5. Using a rubber spatula, carefully connect 2 egg mixtures to a homogeneous consistency.
• 
  
  

  6. Add sifted wheat flour mixed with potato starch, baking powder, salt and vanillin to the dough. Mix the dough for the sponge, achieving a homogeneous consistency, and as a result we will get the most gentle and air cake with pineapples.
• 
  
  

  7. Grease a bowl of slow cooker with butter and dust with wheat flour. Pour sponge dough into the prepared bowl. Let’s bake the sponge for 1 hour on the "Baking" mode.
• 
  
  

  8. In the meantime, let’s make a cream. In the pan, heat 400 ml of milk.
• 
  
  

  9. In a deep bowl, combine wheat flour (120 g) with potato starch (25 g). Fill the mixture with the remaining 200 ml of cold milk. Thoroughly mix the ingredients with a wire whisk, breaking the lumps and achieving a homogeneous consistency.
• 
  
  

  10. Constantly stirring, with a thin jet, pour hot milk to the received mixture. Add vanillin for flavor. Let's pour the mixture back into the pan and put it on a low fire.
• 
  
  

  11. Constantly stirring, bring the cream to a boil, and then remove from the fire. Cover the cream with food wrap and cool it to room temperature.
• 
  
  

  12. Whip softened butter with sugar till lush and light mass is obtained. Add 1-2 tablespoons of custard base to the obtained mixture. Mix the mixture with a mixer until homogeneous. Thus, in several ways, combine the ingredients into a homogeneous thick cream.
• 
  
  

  13. Cool the finished sponge on the wire rack and cut into 3 layers. Soak sponge layers with syrup from canned pineapples.
• 
  
  

  14. For the convenience of cake gathering, let's use a culinary ring. Evenly distribute over the first layer ¼ part of the cream.
• 
  
  

  15. On top, put canned pineapples cut into small pieces, slightly pressing them into the cream.
• 
  
  

  16. Alternating layers of syrup-soaked sponge, cream and fruits, collect the whole cake with pineapples. The top of the cake is greased with cream, decorated with almond petals and coconut chips.
• 
  
  

  17. Let's put the cake in the fridge for 2 hours so that it stabilizes. Then carefully remove the culinary ring, decorate the sides of the cake with the remaining cream and coconut chips.
• 
  
  

  18. Let's get the dessert back in the fridge for 1-2 hours for soaking. Cut the finished cake with canned pineapples into serving pieces and serve with tea or coffee.
  
  Bon Appetite!